Category Archives: Gluten Free

Roasted Vegetable, Goat Cheese, and Balsamic Pizza

There are days when I want nothing more than to create a beautiful pizza pie, pretending that one day I’ll have my own pizza café where I can wow my guests with unusual combinations of toppings that they couldn’t imagine should be on a pizza. Yesterday was one of those days. I worked all morning at Caribou Coffee and built an appetite for the pizza I was creating in my mind: Roasted Vegetable Pizza.

I began by heading next door to the Cub store and poking around for vegetable that would taste good roasted. I’d have preferred some beets on my pizza, but my wife doesn’t like beets, so I went with Yukon Gold Potato as the root vegetable. Next time, I’ll try half the pizza with beets, like a beet salad, if you will. I also chose a red onion, an orange bell pepper, shiitake mushrooms, and two small zucchinis. I though I had garlic at home, so I didn’t get any of that, but I did pick up some arugula to put on the pizza after it cooked.

Then, one my way home, I realized that I hadn’t actually purchased any cheese, nor did I think that we had any in the refrigerator, so I stopped at the Cub on my way home in Cottage Grove. I don’t like going to that Cub, because I’ve had some less than pleasant interactions with employees there, but I had to pick up a prescription anyway, so I stopped for cheese. I was thinking I’d do a nice asiago, but then I saw the goat cheese. I’m smitten with goat cheese, so that’s what ended up on the pizza. It was amazing.

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Crust

I have two go-to recipes for pizza crust and you can find them here and here, or if I am doing gluten-free, I use Bob’s Red Mill and simply follow the directions there. If you have a favorite crust, use it. I use the first recipe, the beer crust, for lighter pizzas or if I want a slightly sweeter crust. I say slightly, because it isn’t really sweet, but it isn’t as nutty and hearty as the second one, the wheat one. Bob’s gluten-free crust is actually pretty delicious, so I use it, even if I am not really concerned about gluten-freeness. I make them all vegan if I can; Bob’s has the vegan recipe right on the bag.

I always par-bake my crust for 5-7 minutes or until it’s firm enough to not get soggy when I add the sauce. I hate squishy crust, so this is important to me.

Sauce

For this pizza there really wasn’t a sauce. I did brush it lightly with a mix of butter, olive oil, salt, pepper, and garlic powder. Turns our we didn’t have any garlic at home, or this would’ve had roasted garlic, instead of garlic powder.

Toppings

I cut the vegetables, except the mushrooms, into fairly equal pieces, tossed them in the same butter and olive oil sauce, covered them with more salt and pepper, and roasted them until the potatoes were edible soft and the onions were getting sweet. That took about 40 minutes this time.

I made a balsamic reduction by putting a bit of brown sugar into some balsamic vinegar and let it bowl down until it was fairly sweet and viscous. This I reserved for after the pizza was out of the oven.

I used the arugula, cheese, and mushrooms with cooking them first.

Putting It All Together

I used the beer crust, but with water instead of beer. After it was finished proofing, I cut it into equal thirds. One third I froze for a pizza next week, one third I used for this pizza, and one third I used for garlic knots. I par-baked the third I used for the pizza tonight for 5 minutes before adding any toppings.

First, I coated it very lightly with some garlic butter sauce. I then put on half of the goat cheese, the roasted vegetables, the mushrooms, a very light drizzle of the balsamic reduction, and the rest of the goat cheese.

I baked the pizza for about 15 minutes, or until the sides of the crust were a light brown color.

After baking, I took the pizza out of the oven, spread it all over with arugula. Then I used the rest of the balsamic reduction as a drizzle over the top.

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I also made some garlic knots from the other half of the crust.

Basically, I just roll the third of the crust for this into a log. I then cut it into 6 or 8 equal pieces, deepening on how many people are eating the knots and how much the crust rises and proofs up.

I take each piece and roll it into a snake, then tie it into a knot. I place them on the baking stone and brush then with a bit of olive oil, sprinkle them with salt and pepper, garlic powder, and Italian seasonings.

I bake them for about 10 minutes, then brush them with some melted butter, and then bake them until they are a nice light brown color. They will likely be a bit doughy, which is how I like them.

You can make a sauce to dip them in, but I think they are nice, just as they are.

When I cook, I don’t really measure or use recipes, so you can do whatever you need to for taste. Best of luck to you. If you have questions, feel free to comment and ask! I’ll be happy to try and help.

 

43 years = 43 kilometers and some goals

My 42nd birthday is coming up shortly, in about 12 days and 6ish hours. I was born at 2:26 AM on July 22, 1974 with fat cheeks, squinty eyes, and a full head of very dark hair. Given my disposition, it is very likely that I was crying, or at the very least, making noise. Lots of it.

I’m excited to turn 42, so, naturally I decided to set some goals for myself, things to accomplish between now and the age of 43. For some reason, probably The Hitchhikers Guide to the Galaxy, 42 feels like some kind of magical year. Forty-two certainly can’t be worse than 41, or at least the last few weeks of 41 have been, and I’m banking on 43 being even better.

As I was thinking about what types of goals I could set for myself, I asked what was important to me. I came up with a few answers: running and fitness, compassion and leaning into my spirituality, making the world a better place, getting away from social media, reading, writing, and arting more, and moving toward a more healthy financial situation.

GOALS FOR THE 365 DAYS BETWEEN MY 42ND AND 43RD BIRTHDAYS

  1. RUNNING: I thought I’d be clever and set a goal for myself to be able to run a certain distance by my birthday next year, and I thought I’d be clever and make it however many kilometers I’ll be turning. I decided to commit to running 43 kilometers, which also happens to be roughly 26 miles, which also happens to be a marathon distance. And, as luck would have it, there just happens to be a trail marathon around Grand Island on Lake Superior in Michigan on my 43rd birthday. And that trail marathon just happens to have an early start for slow-ass runners like myself.If that isn’t Providence guiding my goal, I don’t know what is.
  2. COMPASSION: Compassion is an idea that comes easily to me, but a practice that comes much less easily. I talk a lot about being compassionate, and I practice it as well, but I could use a lot more practice, if you know what I mean. I especially find it difficult to feel compassion for people who I don’t think deserve it, which is entirely not what compassion is about.
    In order to work on the practice of compassion, I am committing to attending church as often as possible, to meditating each morning after I run and on my way home from work, and to using my time running to pray for those who need prayer.

    In addition, I plan to maintain a strictly vegan diet for the year. How can I practice compassion without thinking of the animals I love so much and consciously avoiding eating them?

    Finally, I am going to practice some self-compassion by working on my mental health.

  3. PAY IT FORWARD: In October, I plan to attend a series of training to become a sexual assault advocate. I am not entirely sure what this entails, but from what I can tell, I will help to intervene in situations where people have been assaulted and act as their advocate as they navigate the reporting of, medical care during, and figuring our the aftermath of being assaulted. My goal of making the world a better place starts here.I am learning that my worth does not lie in my job, but I can use my job as a means to make the world better. My vocation, grace, can be practiced anywhere with anyone.
  4. SOCIAL MEDIA and CREATIVITY: I am finished with Facebook. I’m hoping to use that time reading, writing, or doing some kind of art. My goal is to write something I am proud of, to read one book, and to complete one piece of art each month this year.That’s twelve chapters of memoir, along with twelve illustrations, and twelve new literary adventures in the 377 days. I think that’s doable.
  5. FINANCES: I need to work on paying off some credit card debt. My goal is to pay $4300 off of my credit card debt by the age of 43. That’s paying an extra $350 each month and not charging anything new, which I can do if I am really frugal, which will be really hard for me.This may be the most difficult of all these goals.

As part of this goal-setting for the year, I plan to check in on these goals every 22nd of each month until July 22, 2017. Hopefully, that last check-in will come after I’ve taken a dip in Lake Superior after completing a 26.2-mile run around an island.

Here’s to birthdays and the ways in which they require us to rethink our priorities. Cheers and peace.

The Bad Waitress; Wellness Update

This morning my friend Stevi and I went to the Bad Waitress, here in Minneapolis, for breakfast. We both had the Heavy Pedal, which is a tofu scramble with whatever added ingredients the consumer desires. Stevi got some vegan sausage as a side, and I have to admit that it looked amazing. She said when she first tasted it, she thought they gave her the wrong sausage. If I can forego being humble for a moment, I am sure it tasted almost as amazing as the vegan sausage links I make. I haven’t made them for a while, but I should probably make it a point now that I’m vegan again.

I loved my meal, because it was full of good stuff like broccoli, mushrooms, curry powder, and turmeric. I also got gluten-free toast as a side and a delicious Americano to drink. Sadly, the gluten-free toast wasn’t vegan, but I ate it anyway, because it was already toasted, and I hate to waste food. Once I started eating the toast, I was pretty excited because it was the best gluten-free bread I’ve ever tasted. Now I’m on a quest to find delicious gluten-free and vegan bread so I can eat toast at home sometimes. I just love toast. I mean, I really, really love toast. TOAST!

After we ate, we walked down a couple of doors to Glam Doll Donuts, where Stevi bought some vegan donuts to take home to share with her fiancé. They seriously have a dozen different vegan donuts there, and surprisingly, the guy who helped us wasn’t pretentious. I prefer Mojo Monkey Donuts, because the women who work there are all kind and helpful, it’s closer to my house since it’s in St. Paul, and I’ve never had good luck with the folks who work at Glam Doll. However, this visit really bolstered my desire to return there to get some vegan donuts, because the guy was kind, funny, and helpful. Basically, he may have saved my faith in Minneapolis donuteries. Mojo Monkey is still my favorite, though.

On our way back to our meeting point, we stopped at Mississippi Market Co-op, where Bec and I are members, to get some Shea butter and turmeric. I ended up buying organic, fair-trade bananas and a container of organic, fair-trade Shea butter for my super-dry skin. I looked at some apples, but they were all $8-14 per bag, so I decided to buy those at our regular grocery store where I can get organic apples for $6 a bag, and I decided not to get the turmeric right now, because it was also very expensive. I get paid on Friday, so I’ll go this weekend to pick some up.

I have read and been told that turmeric can help to manage inflammation, but I am not a huge fan of the taste of it, unless it’s mixed with curry powder like in my tofu scramble this morning. I thought I would buy some turmeric capsules to help keep my joints from aching and my skin from itching so much. I have to admit, that short of some dry skin, my itching “from the inside” (as I like to think about and explain how my allergic itching feels) is all but gone. I have had one hive in the past two weeks, and I haven’t been taking my allergy medicine at all.

I don’t feel tired, and I don’t have pain when I go for a long hike. I’ve hiked as far as six miles on hilly terrain with no soreness in my joints. I’m at a point where I want to start running again, and I thought I would start again once May got here,  but I’ve decided to hold off until I get back from Indiana and start running again on June 1. I’ve lost 13 pounds since March 28, which wasn’t a real goal, but I’m pleased that it has happened, since being less fat will certainly make running success come easier.

I’m feeling content with my dietary decisions, and will continue them through May 25th when I visit Indiana. I am trying to decide how to manage life with being vegan full time, and will likely compromise with vegetarianism sometimes. As for sugar, well, I am hoping to be done with it, since sugar is neither good for me, nor does it help with my mood stability, and I’m just addicted to it. Once I start eaten M&Ms, I can’t stop until the entire bag is gone. I’m also planning to remain mostly gluten-free, but I have no desire to be insistent about it. Since food is an excellent way to bring people together, the last thing I want to do is cause people to be anxious about preparing meals in which I will partake. I am, however, planning to ask for a food allergy screening at my physical this summer, just to see what things may have actually caused me to feel so yuck all winter long.

Lastly, I got a great shirt in the mail last night. It says, “Eating animals is weird.” The more I think about it, the weirder is to me, and the sadder I am that I ever went back to it. Today, while Stevi and I were talking about speciesism and Danna Hardaway’s book When Species Meet, I was thinking about when I’ve shared the 50-wing platter at the Anchor Bar with Adam or Josh. That’s 25 chickens right there. The thing about veganism, or even vegetarianism for me, is that I feel so much more at peace. More kind. More compassionate. More loving. I’m not ingesting violence. And I feel it. Call me hippie-dippy, but I seriously feel more at ease in this world when I don’t have another animals blood coursing through my veins. And, I don’t have dreams of cows, pigs, and chickens chasing me at night.

25 chickens, dead for one meal.

25 chickens.

25.

Eating animals is weird.